Easy Asian Chicken Rice Bowl
This easy Asian Chicken Rice Bowl recipe is a go to in our house because of how incredibly quick, easy tasty and filling it is! Ready from start to finish in 20 minutes!
Ingredients
Sauce
- 1 tbsp sesame oil toasted sesame oil is a great toasty flavor boost!
- 1 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine or rice wine vinegar
- 1 tbsp dark soy sauce can use light soy sauce if you like
- 2 tbsp brown sugar
- 1 tsp ginger minced
- 1/2 cup (125 ml) 125ml water
- 1 tbsp corn flour
- Pinch of white pepper
Chicken
- 2 tbsp vegetable oil
- 1/2 onion thinly sliced
- 1 garlic clove minced
- 500 g (1 lbs) chicken mince buy from your local butcher
To Serve
- steamed rice
- spring onion (scallions) thinly sliced
- sesame seeds
- fried shallots to sprinkle adds crunch!
Instructions
Sauce
- Add all the sauce ingredients into a bowl or jug and mix to combine. Set aside.
Chicken
- To a large skillet, on medium high heat, add 2 tbsp of vegetable oil and the garlic and onion. Stir with a wooden spoon until it just begins to color. Then add the chicken and break up using the spoon. Cook until it isn’t pink anymore.
- Add the sauce and stir to coat everything. Cook until the sauce begins to get sticky.
- Spoon onto a bowl of steamed rice and sprinkle with sesame seeds, fried shallots and sliced spring onion.
Notes
Storage - Chicken Rice Bowl can be stored in an airtight container for up to three days.
Nutrition - is based on per serving.
Nutrition - is based on per serving.
Nutrition
Calories:513kcal | Carbohydrates:22g | Protein:45g | Fat:27g | Saturated Fat:7g | Polyunsaturated Fat:7g | Monounsaturated Fat:12g | Trans Fat:0.2g | Cholesterol:215mg | Sodium:975mg | Potassium:1417mg | Fiber:1g | Sugar:15g | Vitamin A:39IU | Vitamin C:3mg | Calcium:42mg | Iron:3mg
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